1 oz Tequila
1 oz Cynar
1⁄2 oz Dry sherry
1 twst Orange peel (flamed)
Instructions

Stir, strain, up.

Cocktail summary
Created by
Jamie Boudreau, Canon, Seattle, WA.
Is an
authentic recipe
Curator
Not yet rated
Average
3.5 stars
(10 ratings)
YieldsDrink
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From other users
  • Made with Espolon blanco. Tasty, but a bit forward on cynar. Would make again and test a Reposado or different ratios. — ★★★★
  • Tasty but nothing super surprising. Also quite small. Up the sherry, probably? 3.5★
  • Very nice notes from the sherry and orange bitters. Perhaps a bit to sweet. — ★★★★
  • Made with blanco. Easy drinking, with a lightly bitter finish. It is a little small as noted. — ★★★★
  • Very good. Tequila and Cynar marry well together, and the orange notes are excellent, with the sherry moderating. I would add to it: 1.5 oz tequila, 3/4 oz sherry, maybe a dash more Cynar, to fill out the glass. — ★★★★
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Comments

What style of sherry would you recommend, Rafa? I'm thinking something on the dry side ...


Hello Leslie,

You are correct, the recipe calls for a dry sherry. I've updated this entry accordingly. I imagine an amontillado would be ideal, but I used a fino and enjoyed the drink, and an oloroso would probably make a fine drink as well, though a rich and nutty one.

With a dry sherry, this is nearly identical to the Choke Artist cocktail, with the main difference being the different quantities of bitters. I imagine that Boudreau is measuring out of a Yarai bitters dasher like he uses at Canon; these give smaller dashes than standard bottles, and one or two dashes out of a bottle of say Regan's is possibly closer to the recipe as Boudreau makes it.